| 1 |
Line a sieve with 2 layers of paper towel; place over a bowl. Pour yogurt into the paper towel-lined sieve; set aside to drain for at least 30 minutes. |
| 2 |
Meanwhile, on a board hold one of the mangos with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the "cheeks." Cut fresh crisscross in 1/4-inch cubes, taking care not to cut through the skin. Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of the mango; cut off the remaining fruit and dice. Set aside the mango. |
| 3 |
Cut "cheeks" off the second mango. With a large spoon, scoop the flesh out of the skin; cut into chunks; place in the container of an electric blender. Peel center section and cut off remaining fruit; add fruit to blender. Whirl until pureed; add sugar to sweeten if desired. |
| 4 |
In a bowl, beat cream with 1 tablespoon sugar, the vanilla and ground ginger until stiff peaks form. |
| 5 |
Gently fold in drained yogurt and the cubed and pureed mango until combined. Spoon into dessert glasses or wine goblets; sprinkle each serving with toasted coconut and diced mango, if desired. |
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